1-甲基环丙烯处理对不同成熟度薄皮甜瓜贮藏特性的影响

摘要

Jingmi oriental melon,picked at 80% and 90% maturity and treated with 2 μL·L -1 1- methylcyclopropene(l- MCP) for 24 h at room temperature,were tested at 3 d intervals to investigate the quality and physiological changes during storage under temperature 15 ℃ The results showed that fruit maturity had significant effect on the storage characteristics of oriental melon,melons with 80% maturity performed better than those with 90% maturity in storage. The treatment with 1-MCP significantly inhibited respiration rate and ethylene release rate of melons with different maturity, therefore the treatment reduced weight loss rate,fruit decay and ripening process during storage. Melons with 80% maturity treated with 2 μL-L-1 1-MCP performed the best and had 15 d shelf-life at 15 °C.%以京蜜薄皮甜瓜为试材,采用体积浓度2 μL·L-1的1-甲基环丙烯(1-MCP)分别处理八成熟和九成熟薄皮甜瓜,随后置于15℃冷库中贮藏,贮藏期间每3d测定相关生理和品质指标变化.结果表明:成熟度对薄皮甜瓜贮藏特性有显著影响,八成熟比九成熟薄皮甜瓜耐贮；1-MCP处理可以显著抑制不同成熟度薄皮甜瓜呼吸强度、乙烯释放速率,从而减少其贮藏期间质量损失,延缓果实表皮颜色转黄和后熟过程,降低贮藏期间腐烂率,保持其食用品质和口感,延长薄皮甜瓜货架期；八成熟的1-MCP处理组贮藏效果最好.